I shower and wash my face with La Roche-Posay Toleriane Dermo Milky Cleanser. I like to use body washes that I bring back from my travels to remind me of those trips: I have this Kokum Almond Cleansing Shower Oil that I got on a trip to India that smells so good. Because I dye my hair, I’m quite thirsty — I use L’Oréal Professionnel purple shampoo to keep the yellow out and Davines Oi Conditioner. I always use Davines Minu Hair Serum when I blow dry my hair and finish with Oi Oil.
La Prairie’s Skin Caviar Liquid Lift wakes up my skin. For moisture, I use Skin Caviar Luxe Cream and then every second or third day, I’ll put on Skin Caviar Harmony L’Extrait. It feels like it’s nourishing my skin. For makeup, I basically just wear a light bronzer to even out my skin tone, mascara and some brow stick. This New Zealand brand called Thin Lizzy has a 6 in 1 Professional Face Powder Compact that I’ve been using for 18 years. I’ve tried to find fancy alternatives, but there’s nothing as good as this. For mascara, I use MACStack. the brow stick is MAC Eye Brows Big Boost Fiber Gel. If I’m going out, I like to wear Chanel lipstick in a hardcore vampy red, like shade 57 Rouge Feu, with gloss. Or I have a Chanel brow product that I’ll put on my eyes pretty heavily. I wear Burt’s Beeswax Lip Balm all day. I was recently on a work trip to Atlanta and picked up a new flavor, Cucumber Mint. I use Byredo Vetyver lotion on my body and in the studio I have La Prairie Cellular Hand Cream to give my hands some attention after I’ve done labor intensive stuff.
At night I wash my face with water and just before I go to bed I apply Skin Caviar Nighttime Oil. I love the way it smells. For fragrance, I’m currently wearing Byredo Blanche. I love the fresh cottony smell of this. My friends have this brand called Aeir and my friend wears Virgin Olive perfume. another one we like is Grand Rose. He lays them down. I’m a big bath person and I have this great oil from Susanne Kaufman. I smell great afterwards and my skin feels so nourished. My favorite scent in the whole world is mimosa. When I can’t get that scent from the flower itself, I like to burn Diptyque’s candle. I also have this maple syrup candle which is insanely good. A lot of winter scents are spicy and this one has none of that — it’s still fresh.
Mallorca’s creative renaissance may be easier to reach in its capital, the city of Palma, a short direct flight from European cities such as London and Paris. Ambitious restaurants, world-class galleries and independent boutiques are hidden among Gothic and Art Nouveau architecture and, in the last decade or so, many historic palazzos have been converted into exquisite boutique hotels. The latest is Portella, a 14-room property opened this week by sibling team Enrique and Inés Miró-Sans (they previously launched Casa Bonay, a modern hotel in Barcelona) and designed by Paris-based design duo Festen. . Hugo Sauzay, co-founder of Festen with his partner, Charlotte de Tonnac, says the couple set out to create “an oasis of calm and greenery in the city”. They were based on the history of the 17th century palazzo, which is located near the 11th century Arab baths of Palma. Ten of the bedrooms include a kitchenette, but otherwise each is unique. One has a Joan Miró lithograph hanging above a long cobalt blue sofa surrounded by vintage Moroccan chairs. De Tonnac and Sauzay collaborated with local artisans such as heritage glass company Gordiola to create a range of bespoke pieces. Guests can spend time in the larger open kitchen on the ground floor or in the green courtyard, both closed to the general public. “We want visitors to feel like it’s their home,” says Inés Miró-Sans, “but the most idealistic and enjoyable version of it.” From about $320 a night, portellapalma.com.
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A store that celebrates the “Spiritual Side” of cocoa
Jinji Fraser wants you to rethink how you consume chocolate. In October, she and her father, Guy Fraser, opened Jinji Chocolate, a shop in Baltimore’s Waverly neighborhood that pays homage to indigenous Caribbean and Central American traditions by serving seven kinds of chocolate, hot and cold. After starting the business in 2012 — the Frasers sold chocolate online and through a food market before setting up their own space — Jinji traveled to Belize and Ecuador, among other countries, to visit farms and study the origin of the bean. . “There’s just this reverence for the energetic and spiritual side of cacao [in those places],” he says, “and the way they enjoy chocolate is through drinks.” Recently, she discovered that her grandfather’s family owned an estate in a cocoa-rich region of Guyana, deepening her personal relationship with the fruit.
The company’s signature dark chocolate bar, a rich and dense concoction served in an espresso-sized cup, is made with freshly ground cacao nibs, lightly sweetened and finished with oat milk. Guests will also find horchata-flavored bars, chocolate spreads and truffles in signature flavors including tamarind curry, saffron rose and pistachio cardamom which are launching this month for Valentine’s Day. All chocolates combine local ingredients with cacao sourced from family farms in Trinidad and Peru. from about $3, jinjichocolate.com.
Last summer, new federal energy efficiency regulations went into effect, preventing the sale of most incandescent light bulbs. This caused some confusion among interior decorators: Early versions of the relatively efficient LED bulbs produced light that was harsh and cold, more evocative of a convenience store than candlelight. But the good news, experts say, is that LEDs are much better than they used to be — it’s just a matter of understanding what to look for. “What matters most is the color temperature of the bulb, which is measured in degrees Kelvin,” says lighting designer Jean Pelle, who likes her bulbs at a “warm, welcoming” 2700 K. “In my opinion, 2400 K can be too yellowish. , while 3000 K is starting to look like a department store,” he explains. The other factor to consider is the CRI (or color rendering index) of the bulb, which Pelle recommends at 90 or above. “At home, we use lamps from RAB, which are readily available and create a nice light,” he says. Interior stylist Benjamin Reynaert, another lighting obsessive, agrees that “low-wattage bulbs with a soft glow” are essential to creating a warm atmosphere. His favorite for table lamps is the Schoolhouse Matte Porcelain LED lamp. “They’re expensive but they last forever,” he says. Heide Hendricks, co-founder of the Connecticut-based design firm Hendricks Churchill, recommends lamps from Tala, a British company known for its eco-friendly statement lamps. “They come in a range of shapes and give off a beautiful, incandescent light,” he says, noting that they’re ideal for fixtures with exposed bulbs. For lamps and fixtures with hidden bulbs, he has another option: the dimmable Philips A19 LED in warm white. “It’s a less expensive workhorse,” he says.
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A Minneapolis restaurant where the pasta is handmade and the interiors evoke summer
Chef Joe Rolle had been working in restaurants in Minneapolis for 18 years when he decided to open his own place. He asked his former colleague, barman Stephen Rowe – who honed his cocktail-making skills at the city’s now-closed Marvel Bar, known for its experimental drinks – to be his partner. In late January, the couple opened Dario, an Italian restaurant in the city’s North Loop neighborhood. A star of the menu is Rolle’s Doppio Ravioli, filled with half sunchoke puree and half whipped ricotta, served with brown butter, honey, fried rosemary and hazelnuts. To accompany the dish, Rowe created the Bad Apple, a vermouth and Calvados cocktail. Dario’s pasta is made by hand daily in a room at the back of the restaurant. At night, this space, with its 14-foot-long butcher’s table, becomes a communal dining room. In the main dining room, the interiors are textured and summery: Potted plants fill the corners, banquettes are upholstered in teal velvet and ocean gray-blue, and, at the bar, custom-made pink stools line up like flamingos. dariorestaurant.com.
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